What are the most popular breakfast taco fillings?

Potato and egg, bacon and egg, and chorizo and egg, usually with cheese.

Flour or corn tortillas?

Flour tortillas are standard for Texas breakfast tacos.

Texas Breakfast Tacos

Warm flour tortillas filled with crispy diced potatoes, soft scrambled eggs, bacon or chorizo and melted cheese, topped with salsa. An Austin and San Antonio morning staple. Makes 8.

Vegetarian with swapsNo added sugar

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

Prep 15 min
Cook 25 min
Total 40 min
Yield 8 tacos
Level Easy

Updated November 4, 2026

Three breakfast tacos with eggs, potatoes, bacon, cheese, salsa and avocado in flour tortillas

In Texas, breakfast tacos are a way of life, sold at taquerias, gas stations and coffee shops from San Antonio to Austin. The classic combinations are potato and egg, bacon and egg, and chorizo and egg, wrapped in a warm flour tortilla.

Set out the fillings and let everyone build their own.

Ingredients

1 pound Yukon Gold potatoes, cut in 1/2-inch dice
2 tablespoons vegetable oil
Salt and pepper
6 slices bacon, chopped, or 8 ounces Mexican chorizo
8 large eggs, beaten with 2 tablespoons milk
1 tablespoon butter
1 cup shredded Cheddar or Monterey Jack
8 flour tortillas, warmed
Salsa, sliced avocado and chopped cilantro, for serving

To make it vegetarian

For the sausage, use a plant-based sausage.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

We may earn a commission if you buy through the links on this page, at no extra cost to you.

What you’ll need

2 large skillets
microwave-safe bowl

Instructions

Cook the potatoes. Microwave the diced potatoes in a covered bowl for 4 minutes to par-cook. Fry in the oil over medium-high heat for 8 to 10 minutes, until crisp. Season with salt and pepper.
Cook the bacon or chorizo. In another skillet, cook the bacon until crisp, or brown the chorizo, breaking it up. Drain.
Scramble the eggs. Melt the butter over medium-low heat and cook the eggs, stirring gently, until softly set. Season with salt and pepper.
Assemble. Fill the warm tortillas with potatoes, eggs, bacon or chorizo and cheese. Top with salsa, avocado and cilantro.

Nutrition per serving (estimated)

440Calories

33 gCarbohydrates

3 gFiber

31 gNet carbs

17 gProtein

26 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Budget-friendly Vegetarian with swapsNo added sugar

Tips

Wrap filled tacos in foil to keep them warm for a crowd.
Leftover carne asada makes an excellent breakfast taco.

Storage and leftovers

Make ahead

Refrigerate the potatoes, eggs and bacon or chorizo separately up to 3 days. Reheat each in a skillet or the microwave and warm fresh tortillas.

Questions about this recipe

What are the most popular breakfast taco fillings?: Potato and egg, bacon and egg, and chorizo and egg, usually with cheese.
Flour or corn tortillas?: Flour tortillas are standard for Texas breakfast tacos.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

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